2, old Beijing copper pot meat: the traditional old Beijing hot pot is characterized by the use of copper pot charcoal fire, clear soup pot bottom can ensure the delicious mutton itself, pay attention to the fine meat without smell, fresh ingredients. The essence of hotpot in copper pot is dipping, which is usually made of fermented bean curd, chives, sesame sauce and shrimp oil, and it has a unique flavor when served with broth.
3. Deep-fried tripe: Deep-fried tripe is a well-known traditional snack among Beijing-style snacks. Deep-fried tripe is made by washing and sorting fresh tripe (including tripe and tripe collar) or fresh lamb tripe, cutting it into strips, frying it in boiling water, and eating it with seasonings such as oil, sesame sauce, vinegar, Chili oil, bean curd soup with soy sauce, minced coriander and chopped green onion. The texture is fresh and tender, and the taste is crispy.
4. Noodle tea: Noodle tea is a traditional snack with old Beijing characteristics. Noodle tea is not tea soup, but a paste made of millet flour or millet flour, with sesame sauce on the surface. Sesame sauce should be lifted and pulled into filaments and poured on the noodle tea in a circle. Old Beijingers don't need spoons or chopsticks to drink noodles, but they should hold the bowl in one hand, put their mouths together, stick to the edge of the bowl and drink in circles.
5. Fried liver: Fried liver is a traditional dish in Beijing. It has the characteristics of bright soup, red sauce, fat liver sausage, strong but not greasy taste, and thin but not _. Stir-fried liver is a Beijing snack developed from folk food "Boiling liver" and "Stir-fried lung" in Song Dynasty. It is made of pig liver, large intestine, garlic and starch.
6. Bean juice: Bean juice is a unique traditional snack in old Beijing, which has a history of 300 years according to written records. Bean juice is made from mung beans, and the residue after starch is filtered out to make vermicelli and other foods is fermented, which has the effects of nourishing stomach, detoxifying and clearing fire.
7. Braised pork: Braised pork is a well-known local traditional snack in Beijing. It is cooked by burning and stewing pig intestines and pig lungs together, and a bowl of staple food, non-staple food and hot soup are available. Luzhu originated from Nanheng Street in the south of Beijing. It is said that during Guangxu period, people used pig's head meat and pig's water instead because the Soviet-made meat cooked with pork belly was expensive. After the spread of folk cooking experts, over time, it has created a pot-stewed fire.
8. inby: inby is a traditional snack in old Beijing. It is dark yellow in color, shaped like a bracelet, crispy in coke and unique in flavor. In old Beijing, men, women and children love to eat inby. Beijingers love inby when they eat sesame cakes, and inby when they drink bean juice.
9. Zhajiang Noodles in Old Beijing: Zhajiang Noodles in Old Beijing, a traditional Chinese pasta, is one of the favorite staple foods of old Beijing people.
10, wallet fire: wallet fire is a common traditional name in old Beijing. According to legend, wallet fire was created by Yao Chunxuan and his wife in Shunyi in 1876. When making, the dough is filled with stuffing, folded on both sides, and the other two sides are not sealed. After frying in a flat pan until golden brown, take it out of the pan and serve it while it is hot. It is golden in color, fragrant and delicious. Because of its long strip shape, it is sometimes folded in half, similar to the wallet worn on the shoulder in ancient times, hence the name "wallet burning". Its taste is similar to pot stickers, but its shape is different.